Recipe: Hemp Hearts, Quinoa, and Beets Salad

For quick prep, you can make the pickled beets ahead of time. Just know, the earlier you make them, the more “pickled” they become.

Editor’s Pick

4 SERVINGS

Ingredients

BEETS:

• 1 lb. golden beets, trimmed (about 2 large)
• 1 tsp. extra-virgin olive oil
• 1/2 cup distilled white vinegar
• 1 Tbs. honey
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper

SALAD:

• 1 pkg. super greens mix or baby kale (5 oz.), such as Organic Girl
• 2 cups cooked red quinoa
• 1 pint fresh blueberries
• 1 bunch scallions, trimmed and bias-sliced
• 1/2 cup torn fresh basil
• 1/2 cup roughly chopped roasted and shelled pistachios
• 3 Tbs. hemp hearts

DRESSING:

• 2/3 cup plain full-fat Greek yogurt
• 1/4 cup fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1 Tbs. culinary-grade matcha
• 1 tsp. grated fresh garlic
• 1 tsp. honey
• Salt and black pepper to taste

Preparation

1. To make beets: Preheat oven to 400°F. Drizzle beets with oil, then wrap each in foil, and roast until fork-tender, about 45 minutes. Let beets cool slightly, then remove foil and rub off skins. Cut beets into 1/4-inch pieces. Whisk together vinegar, honey, salt, and pepper. Stir in beets, cover, and chill at least 1 hour.
2. To make salad: Toss together greens, quinoa, blueberries, scallions, basil, pistachios, and hemp hearts. Drain beets, and add to salad.
3. To make dressing: Whisk together yogurt, lemon juice, oil, matcha, garlic, and honey; season with salt and pepper. Drizzle over salad

Nutrition Information

• Calories: 550
• Carbohydrate Content: 59 g
• Cholesterol Content: 5 mg
• Fat Content: 29 g
• Fiber Content: 13 g
• Protein Content: 19 g
• Saturated Fat Content: 4.5 g
• Sodium Content: 390 mg
• Sugar Content: 26 g